Lunch: Kebab-e Torsh (Lamb Kebabs in a Pomegranate Walnut Marinade)

This recipe includes fertility superfoods such as:

Nuts, Walnuts

Health and fertility benefits of Kebab-e Torsh (Lamb Kebabs in a Pomegranate Walnut Marinade)

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

2 pounds lamb or beef
1 cup walnuts
3/4 cup pomegranate syrup
2 tablespoons olive oil
2 cloves garlic, crushed
1 cup fresh parsley leaves
Fine salt and freshly ground black pepper
Serving suggestion: flatbread, grilled tomatoes, sliced raw onion, rice and sumac
Special equipment: 4 skewers

Instructions

Place the beef in a large casserole dish. Combine the walnuts, pomegranate syrup, olive oil and garlic in a food processor and grind into a thick puree. Add the parsley and pulse into small bits. Pour the marinade over the meat and toss well. Cover and refrigerate overnight. Cut the marinated meat into small chunks, and thread 3 to 4 pieces onto the skewers, 1/4-inch apart. Brush or wipe the excess marinade from the skewers, and discard the marinade. Turn the grill on high heat. While it heats up, leave the meat out so it can come up to room temperature (no more than 45 minutes total). Lightly oil the hot grill, and grill the kebabs for 6 to 7 minutes, turning once. Sprinkle the kebabs with fine salt and freshly ground black pepper as they cook. The meat should be slightly charred on the outside and very pink on the inside when it is finished. Serve with flatbread, grilled tomatoes, sliced raw onion, rice and sumac.
NotesA viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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